Jhaal Muri

Jhaal Muri is a street food made of puffed rice similar to Bhel Puri but it tastes different because of its additional seasonings.

What you need:
Puffed Rice - 2 Cups
Mixture with roasted Peanuts - 1/2 Cup
Onion - 1/2 cup (finely chopped)
Sprouted Moong - 1/4 Cup
Cucumber - 1/4 cup (finely chopped)
Carrot - 1/4 cup (grated)
Raw Mango - 1/4 cup (grated)
Potato - 1/4 cup (cooked n finely chopped) 
Tomato - 1/4 cup (finely chopped)
Green chilly - 1 no (finely chopped)
Lime Juice - 2 tbsp
Coriander leaves - 3 tbsp (finely chopped)
Mustard oil / Any Pickle oil - 1 tsp 
Red chilli powder - 1/2 tsp
Black salt - 1/4 tsp
Roasted cumin powder - 1/4 tsp
Chaat masala - 1/4 tsp

How to make:
In a large bowl combine all the ingredients, toss, mix well and serve immediately!!

Beetroot Poha Vada

Crispy beetroot vada made with poha turned to be sooper yumm and soft for a perfect sunday evening snack with spicy coconut chutney!!

What you need:
1 cup - Beetroot (grated)

1 cup - Poha/Rice flakes

2 tbsp - Gram flour 

2 tbsp - Rice flour

1 no - Onion (finely chopped)

2 nos - Green chilli (finely chopped)

1 tbsp - Coriander leaves (finely chopped)

1 sprig - Curry leaves 

Salt as reqd

Oil for frying

How to make:

Wash poha and soak in water just enough to cover and remove once it turns soft.

Add all the ingredients in a bowl mix well with salt and make into stiff dough. Beetroot will give enoug moistness if reqd add dash of water.

Make them into round shaped and deep fry. 

Serve hot with coconut chutney!!

Karuveppilai Kuzhambu / Curry Leaves Tamarind gravy

This is one of the traditional dish which is forgotten in these days cooking. It has many medicinal values. And the main ingredient is very cheaply available.

What you need:
Sesame Oil - 3 tbsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Thoor Dhal - 1 tsp
Red chilli - 1 no
Tamarind paste - 2 tbsp mixed in 2 cups water
Turmeric Powder - pinch
Asafoetida - ½ tsp
Salt as reqd

To roast and grind to powder:

Uradh Dhal - 1 tbsp

Channa Dhal - 2 tbsp

Whole Black Pepper - ½ tsp

Cumin Seeds - 1/2 tsp

Red Chilli - 6 - 8 nos 

Curry leaves - 2 handfull

How to make:

In a drop of oil roast all the ingredients and grind to smooth powder.

In a deep tawa heat oil add mustard seeds once it cracks add thoor dhal, fenugreek seeds, red chilly saute well and add tamarind water. 

Now add turmeric powder, asafoetida, salt and the roasted powder let it boil until it thickens.

Serve it hot with steamed rice.

LEMON CORIANDER SOUP

A fragrant and healthy clear soup. Coriander and lemon makes it so flavorful and fresh and it tops the list in my favorite soup.

What you need: Inspired from Tarla Dalal 
2 cups - Mixed vegetables (carrots - sliced, cabbage - grated,spring onion whites - sliced,Green, red and yellow peppers - sliced, cauliflower - grated)
2 - Lemon grass
3 nos - Green chillies
2 tbsp - Fresh coriander, chopped
1 tsp - Lemon juice
1/4 tsp - Soya sauce (optional)
1 tsp - Corn flour (optional)
1 tsp - Olive oil
Salt as reqd
Black pepper as reqd

How to make:
Heat the oil in a pan saute the spring onion whites and then add the veggies stir fry for a min.

Add 4 cups water, lemon grass, green chillies, salt and bring to nice boil and cook till the veggies are tender.

Remove the lemon grass and green chillies and return to another pot. Now to 2 tbsp water add tsp of corn flour mix well and add it to the pot.

Simmer in medium fire till the soup thickens add dash of soya sauce then add coriander and lemon juice and black pepper as reqd.

Serve hot with some lemon rinds for some more stronger flavor!!

Mix Veggie Noodle Soup

The soupy noodles advertisement always inspired me but doubt to try it. Happened to come across this soup on Vegetable platter and inspired me to make it with changes suiting me. Its a perfect one for kids who love maggi but dont like veggies.

What you need: Recipe inspired from : Vegetable Platter
1 small pkt - Noodles( used Maggi veg)
1 cup - Mixed Veggies (Sweet corn, Carrot, Green peas, Yellow, green, red bell peppers and beans, chopped)
3 tbsp - Onion, finely chopped
1 clove - Garlic, finely chopped
2 cups - Veg Stock
1 cup - Water
1/2 tsp - Lemon juice
1 tsp - Corn flour mixed in 3 tbsp water
1 tsp - Fresh Coriander leaves
1/2 tsp - Italian Seasoning
1 tsp - Olive oil
Salt as reqd
Pepper as reqd

      

How to make:
Cook noodles as per instrc al dente ( i also used the taste maker which came with the pkt)

In a deep pan heat oil saute onions n garlic and veggies just stir fry.

Add salt, stock and enough water and cook for couple of mins.

Add the corn starch and let it come to a boil.Now add the noodles and cook in low flame for couple more mins. 

Add water if reqd. Turn off and add coriander and seasonings.

Serve Hot!! 

Kambhu (Pearl Millet) Upma

All varieties in millet groups are highly nutritious food. And they help in lowering glucose levels when compared to rice varieties. This is a simple upma quick to make healthy n tastier it can be served with any side dish.

What you need for upma:
1 cup - Kambu (Pressure cook for 5 whistles with 3 cups water and salt)
3 nos - Green Chillies, chopped
1 tsp - Mustard seeds
1 tsp - Urad dhal
1 tsp - Channa Dhal
1 sprig - Curry leaves
1 tsp - Coriander leaves, chopped
1/2 tsp - Ginger, finely chopped
Pinch of Asafoetida
2 tsp - Oil
Salt as reqd
 
How to make upma:
Heat oil in a pan add mustard seeds when it starts to splutter add urad dhal, channa dhal roast them and add green chillies, ginger and curry leaves, salt and asafoetida saute well.

Add cooked kambu (drain excess water if any) kernels mix them well and add coriander leaves.

Gobi 65 Rice

A quick and flavorful rice dish with less work on a lazy Sunday afternoon which pairs so well with simple raitha. 

For the Gobi 65:
1 medium sized - Cauliflower, florets parboiled in salted water 
2 tbsp - Rice Flour 
2 tbsp - Corn Flour
2 tsp - Maida / All Purpose Flour
1 pinch - Edible Red Food Color (optional)
1/2 tsp - Red chilli powder
Salt as reqd
Oil for deep frying

How to make:
In a bowl mix corn flour, rice flour, maida, food color, salt and red chilli powder and add just enough water and make into thick batter.

Heat oil in a pan dip each florets in the batter and deep fry them.

 For the Rice:
2 cups - Cooked Long Grain Rice 
1 cup - Onions, finely chopped
1 tsp - Ginger n Garlic Paste
1 tsp - Green Chillies, finely chopped
3/4 tsp - Red Chlli Powder 
1/4 tsp - Pepper Powder 
1/4 tsp - Garam Masala Powder
2 tbsp - Coriander leaves, finely chopped
2 tsp - Oil
Salt as reqd


How to make:
In a pan heat oil add onion and fry until they turn golden brown add ginger and garlic paste , green chillies saute well then add chilli powder, pepper powder, garam masala and salt mix them well.

Add cooked rice mix them well without breaking the rice. Now add Gobi 65 and chopped coriander mix them well and serve hot with raitha.

Garlic Chutney Recipe / Poondu Thokku

What you need for Chutney:
20 to 30 nos - Dry Red Chillies (depends on the heat of the chilli)
15 - 20 pods - Garlic 
3 medium sized - Tomatoes
Mustard seeds - 1tsp
Salt - 1 and 1/2 tsp
Oil - 1/4 cup

How to make:
Remove stems of the chillies need not peel the skin of the garlic. 

Grind the red chillies, garlic, tomato with salt to smooth paste if reqd add dash of water.

Heat oil in a heavy bottomed pan add mustard seeds once it splutters add the paste in low heat keep stirring the mixture until raw smell goes off approx 20 - 25 mins.  

Once the oil starts leaving the sides switch off the heat and let it cool down.Store in sterilized  container and use it.

Served idlies with spicy chutney!

Brown Rice Vegetable Adai

Recently have increased the usage of brown rice in day to day food to cut down the diabetic risks. This is quick to make and very healthy adai. 

What you need for batter:
1 cup - Brown rice
1/2 cup - Thoor dhal
1/2 cup - Channa dhal
1/4 cup - Moong Dhal
1/4 cup - Urad dhal
1/4 inch - Ginger
1 tsp - Cumin seeds 
1/4 tsp - Black pepper corns
5 nos - Red chillies
Salt as reqd

For the tempering:
1/4 cup onions - finely chopped
2 tbsp - Grated Carrot
2 tbsp - Grated Cabbage
2 tbsp - Grated Broccoli
1/2 tsp - Asafoetida
1 tbsp - Olive oil
1 sprig - Curry leaves

How to make:
Soak the ingredients required for batter for 3 hrs drain the water and grind them to a coarse paste adding dash of  water.

Heat oil in a pan add asafoetida, curry leaves, onions, all veggies saute and add it to the batter.

Make them into adais using non stick pan and serve hot with chutney or sambhar or podi. Made some spicy Coriander thokku will post the recipe soon.

Corn n Paneer Kolhapuri

This is a semi dry dish any vegetables can be replaced  for this dish.

What you need:
1 cup - Corn 
1 cup - Paneer, diced
1 cup - Onion, chopped
1/2 cup - Tomatoes, finely chopped
2 tbsp - Fresh Coriander, chopped
1 tsp - Garam masala
2 tbsp oil
Salt as reqd


For the paste:
1/4 cup - Coconut gratings
4 - Red chillies
5 nos - Garlic 
1 tsp - Ginger 
1 tbsp - Poppy seeds 
1 tbsp - Sesame seeds 

How to make:
Heat the oil in a pan add the onions and cook till its turns brown add the paste and tomatoes and cook till the oil separates.


Add the corn n paneer, salt, garam masala and ¾ cup water and bring it to a boil.


Serve hot garnished with coriander.

Mexican Stir Fry Rice

This is spiced rice with vegetables from Tarla Dalals Stir fry cook book and its so quick to make and way too colorful!!

What you need:
3 cups - Long Grained cooked rice
1/2 cup - Onions (sliced)
1/4 cup - Tomatoes (chopped)
1 cup - Mixed vegetables boiled (Tri color capsicums, Beans, Carrots, Green peas)
1/4 tsp - Turmeric powder 
1 tsp - Red chilli powder
3 cloves - Garlic (crushed)
Salt to taste
3 tbsp - Oil


How to make:
Heat the oil in a pan add the onions and stir-fry until brown in colour and keep aside.

In the same oil add the garlic and capsicum and stir-fry for a minute. Add the tomatoes, boiled vegetables, turmeric powder, chilli powder and salt and stir-fry for a couple of minutes.


Add the rice and fried onions and mix well. Serve immediately.

Kesar Mango Shrikhand

Its Mango season and mango lovers will have the best love of their life.

What you need:
2 cups - Mango puree (any ripe variety)
2 cups - Hung Curd
5 tbsp - Powdered Sugar (if reqd more can be added)
1/4 tsp - Cardamom Powder
1/4 tsp - Saffron strands
1 tbsp - Milk
1/3 cup - Sliced pistachios/almonds mix to garnish


How to make:
Take the milk in a cup add the saffron strands and rest it aside.   


Tie the curd in a clean muslin cloth and refrigerate it should take 4  to 5 hrs. In a blender add the hung curd, sugar and mango puree and blend it until smooth.


Add cardamom powder and blend it again. Now add the  saffron milk to the mixture stir well and serve chilled with chopped nuts. 

Chickpea Tagine with Buttered CousCous

This is a traditional Moroccan dish and a perfect dinner menu. Couscous variations depends upon our tastes and availability of time. Its a dish inspired from Hamlyn 200 recipes.

What you need:
2 cups - Chickpeas, Soaked over nite and cooked for 6 whistles with salt or canned
1 no - Onion, chopped
3 nos - Tomatoes, chopped

2 cloves - Garlic, minced
1 cup - Veg stock
1 tsp - Cumin powder
1 tsp - Coriander powder
1/4 tsp - Cinnamon
1 tsp - Red chilli powder
2 tbsp - Fresh Coriander, chopped

2 tbsp - Olive oil
Salt as reqd

How to make:
Heat the olive oil in a saucepan add the onions saute for a few minutes. Add the garlic and all spices and salt, stir together add the chickpeas, tomatoes and the stock. 


Leave this to simmer over a low heat for 10 min and add chopped coriander and switch off the stove. 

What you need for Buttered Couscous:

1 cup - Couscous

1 tbsp - Butter

2 cups - Hot water

1/4 tsp - Salt

1 tbsp - Fresh Coriander, chopped

How to make:

Put couscous into a bowl and add butter on top cover with salt added boiled water. Uncover the bowl after 5 min and fluff up with a fork. 


Serve the tagine with couscous and sprinkle over fresh parsley.


Sending this to Vegetarian side dishes event hosted by Zesty Palette and event by Priyas blog.

Navadhanya Sprouts Vadai

Navadhanyam simply means "9 Grains". They are rich in fibre and when they are srpouted thr value increases more. Made simple yummylicious  vadais for a Sunday snack.

What you need:

1 cup – Navadhanyam sprouts
½ cup – Urad Dhal, soaked for 2 hrsl
2 nos – Green chillies
1 no – Onion, finely chopped
1 tsp – Ginger, finely chopped
1 sprig - Curry leaves 
2 tbsp – Coriander, finely chopped
Asafoetida- 1 pinch


How to make:
In a mixer grind the urad dhal, navadhanyam, ginger and green chillies and make into smooth paste just add 1 tsp of water if reqd to make it smooth.


Transfer them to the bowl add salt, onion,s curry leaves, Coriander, asafoetida and mix them well. 


In a pan add oil once hot make them into vada shape and cook them until golden in color.


Serve hot with sauce / chutney!!

Sending this to 
Only snacks & Starters, Legumes - Love lock, Lets Party Snacks

Rose Coconut Cream Fruit Salad

Creamy fruit salad is one of the easiest dessert i guess!! Some whipped cream some essence and fruits makes an exotic and delicious dessert !!

What you need for the fruit salad:
3 cups - Watermelon, Musk Melon, Grapes, Kiwi, Apple,
Banana.

What you need for the rose coconut cream:
1 cup - Fresh cream
3 tbsp - Powdered Sugar
1 tsp - Rose essence
2 tbsp - Dry Coconut Flakes

How to make:
Blend the above ingredients to smooth creamy texture.

Add the fruits to the cream mix them well refrigerate till chilled and Serve!!

Sending this to 
Beat the Heat, Summer Spirits, Summer Splash, Colourful Palette, Show me your Hits, Fruit Fiesta
 

Wheat Parotta with Broccoli Riatha

Simple Wheat Parotta and broccoli raitha for a lonely Sunday afternoon lunch works great !! 

What you need for Wheat Parotta:

2 cups - Whole wheat flour
1/4 cup - Warm milk
3/4 cup - Mild Hot water
Oil as per need
Salt


How to make:

Mix all the ingredients knead well and keep it aside.

Divide the dough into equal portions roll as circles brush with little flour over the rolled circle and roll as swiis cake roll and form an round shaped and flatten it. Now roll it again into round shaped as parotta.

In a tava cook paratha on both sides by drizzling some oil. 

What you need for Broccoli Raitha: Recipe

1 cup - Broccoli (grated)
½ cup – Cucumber (finely chopped)

2 cups - Yogurt
2 nos - Green Chillies (minced)

2 tbsp - Fresh Coriander (chopped)
¼ tsp - Ginger (minced)
¼ tsp - Cumin Seeds ½ tsp - Oil 

Salt as reqd 

How to make:
In a pan heat oil add cumin seeds, ginger, chillies and sauté for 1 min. Add broccoli, salt and sauté for 3-4 minutes.


Meanwhile in a bowl add yogurt, cucumber, coriander add the sauted mixture to this mix them well and serve!

 

PODI IDLI

South Indian daily breakfast is majorly idli and podi. My life is incomplete if i dont grind idli podi once in a month and idli batter every week. I will be lost if these are not thr in my kitchen. This podi idli was always in my mind but have never tried it even once. Last week happened to hope into GRT Hightime they served these podi idlies and it was not upto the mark. Too much of hing had spoiled the Rs.375 worth dish. Made this the next day and it was too damn good.

What you need for Idli batter:

6 cups – Idli Rice

1 cup – Urad dhal

½ tsp – Methi seeds

Water as reqd

Salt as reqd

How to make Idi Batter:

Soak Urad dhal and rice with methi seeds separately for 6 hours. Grind urad dhal with little water and grind till fluffy and soft. Grind rice until smooth.

Mix both the batter well add salt mix them well and ferment over nite during summer just ferment for 3 hours.

Rub the idli pan with oil pour the batter and steam for 10 mins.

 What you need for podi:

3 tbsp - Idly podi (will post the recipe soon)

1 tbsp – Urad dhal

1 no – Green chilly

¼ tsp  – Mustard seeds

1 sprig  – Curry Leaves

1 tsp – Gingelly oil

In a pan heat oil add mustard seeds once it cracks add urad dhal roast it and add green chillies and curry leaves roast them and add idli podi mix them well add the idli mix them all well and serve hot!!

Restaurant Style Kadai Paneer

Its everyone's wish to prepare restaurant style food at home and being a vegetarian recreating restaurant style food at home is not a tough task at all. And one such dish is this Kadai Paneer were we end up spending at least Rs.150 in a decent place and it goes up till Rs.375. My  search ended up at Veg recipes and it tasted exactly restaurant style.

What you need:
2 cups - Paneer/ Cottage cheese (cubed)

1 no - Onion (finely chopped)
2 - Tomatoes (chopped)
4 pods - Garlic (chopped)
1/2 tsp - Ginger (chopped)
1 cup - Green, Yellow and red bell peppers (diced)
8 nos - Red chilies, dry roasted
1.5 tbsp - Coriander seeds, dry roasted
1 tbsp - Kasuri methi
1/2 tsp - Garam masala 
3 tbsp - Fresh coriander (chopped)
2 tbsp - Oil
Salt as reqd

How to make:

In a kadai heat oil once hot add onion, ginger and garlic saute till the raw smell disappears.


Add the tomatoes saute till they soften, Meanwhile pound the coriander seeds and red chillies to a coarse  powder.


Once tomatoes soften add the powder mix well and let it cook for approx 4 mins.


Add the bell peppers, garam masala and salt mix them well and add paneer. Cook for 5 minutes at the end add kasuri methi and coriander leaves.


Mix them well and serve hot with rotis or naan.

Sending this to Fenugreek seeds event by Anu guest hosted by Zesty Palette